Buttery chocolate cookie cups stuffed with chocolate chip cookie dough.
- 115 grams (1/2 cup / 1 stick) unsalted butter, room temperature
- 90 grams (1/2 cup) brown sugar
- 50 grams (1/4 cup) caster sugar or granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 140 grams (1 cup) plain flour or all purpose flour, heat treated
- 40 grams (1/2 cup) cocoa powder
- 1/2 teaspoon baking soda
Cookie dough filling
- 115 grams (1/2 cup or 1 stick) unsalted butter, room temperature
- 150 grams (3/4 cup) caster sugar or granulated sugar
- 1 teaspoon vanilla extract
- 140 grams (1 cup) plain flour or all purpose flour
- 2 tablespoons milk
- 110 grams (3/4 cup) chocolate chips
- 110 grams (3/4 cup) dark chocolate
- Grease mini muffin tin well with butter. In a large mixing bowl, add butter and sugars and beat with an electric mixer until combined. Add the vanilla and egg and beat until smooth.
- Sift in the flour, cocoa powder and baking soda and stir until the mixture comes together to form a soft dough. Cover with plastic wrap and chill the cookie dough for 1 hour.
- Preheat the oven to 180 C (350 F) standard / 160 C (320 F) fan-forced.
- Using your hands, roll the dough into small balls, and place each one into the mini muffin tin. Continue until you run out of dough – it should make 20 cookie cups.
- Gently press down so the dough fills the cavity and has a flat top. Then grab a rolling pin dusted with cocoa and press down and twist on top of the dough to create a hole or cavity in the middle of each cookie.
- Place the tray in the oven for approximately 10 minutes. Remove from the oven. At this point, the cookies will have puffed up quite a bit, so grab your rolling pin again and very gently reinforce the hole in the middle of each cookie.
- Set aside to cool for 15 minutes and then very gently remove the cookies from the tray and place them onto a cooling wire rack. It’s ok if the cookies appear really soft, especially in the middle, as they will firm up when they cool.
- To make the cookie dough, place butter, sugar and vanilla in a large mixing bowl and beat with an electric mixer until smooth and creamy. Add flour and milk and beat until smooth. Stir in chocolate chips.
- Cover and place the cookie dough in the fridge for at least 15 minutes, then once the cookie cups have cooled, Roll tablespoons of cookie dough into each cookie cup. Melt chocolate in the microwave, stirring every 20 seconds, until smooth. Drizzle chocolate over the top of the cookie cups.
Heat treated flour: If you prefer not to eat raw flour due to bacteria concerns, you can use heat treated flour. You can buy this as a product online. Or Sally’s Baking Addiction suggests the following method for heat treating flour at home.
- Spread your plain or all purpose flour onto a rimmed baking tray. Use a little more than the recipe calls for in case some clumps or discolours.
- Place in oven that’s preheated to 150 C (300 F). Stir flour occasionally and check every 2 minutes until the flour has reached 74 C (165 F). You can test this using an instant-read thermometer.
- Leave to cool completely. Then sift flour, discarding any lumps, and give it a quick whisk before using as per normal.